This ice cream grew out of a morning of berry picking and a small chèvre log in the fridge. Blackberries ripple through the custard in inky swirls, their flavor deep and juicy. Chèvre brings a quiet tang and a savory note that sits comfortably with fruit. It’s nostalgic and a little grown up, a scoop meant to linger over — lovely on its own and especially good with crisps, cobblers, and pie.
Notes:
Use whatever berry you have on hand- I had tons fo blackberries from berry picking. Boysenberries and marionberries would be wonderful raspberries too! You can also use a mix for a berry pie swirl.
Blackberry Chèvre Ice Cream
Ingredients
5 egg yolks
1 cup (240 ml) milk
2/3 cup (133 grams) sugar
2 cups (480 ml) heavy cream
4 oz chevre
pinch of salt
2 tsp vanilla extract
blackberry sauce
2 cups fresh or frozen blackberries
2 tablespoons (25g) granulated sugar
1 tsp lemon juice
Instructions
Make the blackberry puree :
- Combine with berries, sugar and lemon in a blender. Blend until smooth. Strain into a pot and simmer until thicken- about 10 minutes. Once its cooled transferred to a container in the fridge to cool completely.
Make the custard-
- Combine the milk and a pinch of salt into a small pot. Heat over medium low reaching a low simmer. Meanwhile, whisk the sugar and yolks in a mixing bowl until light and fluffy.
- Add the heavy cream and the goat cheese into a bowl with a strainer on top.
- Stream a little of the warm milk into the egg/sugar mixture and mix to combine. Pour the egg mixture into the cream and continue cooking, stirring constantly until the mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain the mixture into the bowl with the cream and chevre and then into an ice bath. Allow to come to room temperature and refrigerate at least 8 hours, preferably overnight.
- Freeze the ice cream- Remove the bowl from the fridge vanilla extract. Churn in an ice cream maker according to the manufacturer’s instructions.
- Spoon 1/3 of the custard into a loaf pan, then spoon 1/3 of the blackberry puree over the top. Use a skewer to swirl the berries into the base. Repeat two more times alternating with custard and berries. Cover and freeze.
Notes
Use whatever berry you have on hand- I had tons fo blackberries from berry picking. Boysenberries and marionberries would be wonderful raspberries too! You can also use a mix for a berry pie swirl.
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